Sunday Brunch: Omelet with Tomatoes and Goat Cheese with Mini Herbed Pommes Anna

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On today’s Sunday brunch menu in Bed(Stuy), it’s all about elegance and class with a French inspired meal… An omelet with heirloom grape tomatoes and goat cheese paired with my new favorite potato preparation, mini Pommes Anna.

Breakfast in Bed(stuy) /  Omelet with Tomatoes and Goat Cheese with Mini Herbed Pommes Anna

Shocking confession of the day: I never made a proper omelette until I was in college. (Is it omelet or omelette? I tend to use omelette – maybe it’s the French in me). I always tried, but always ended up with scrambled eggs… That being said, I’ve probably only made a successful omelet half a dozen times. (I am a pro at other egg preparations, which you can check out here). One day I’ll master the classic omelet techniques… the French omelet, which is soft and creamy on the inside and solid on the outside… the Basque favorite, the piperade with onions, peppers and ham… and the rolled omelet which I tried my hand at here.

Breakfast in Bed(stuy) /  Omelet with Tomatoes and Goat Cheese

It wasn’t a perfect rolled omelet though a pretty good omelet nonetheless. The technique is harder than I thought and even as much as I watch Jacques Pepin explain that wrist movement, it’s going to take a couple tries!

This omelet with the grape tomatoes and goat cheese was perfect though even if the technique was a little wonky!

Breakfast in Bed(stuy) /  Omelet with Tomatoes and Goat Cheese

But, the star of this dish for me are the potatoes. I’d never heard of “Pommes Anna” before which is a classic French preparation of thinly sliced potatoes baked in a shallow dish or pie plate. The potatoes are layered with butter and salt and pepper and baked, covered with foil and the top weighted. After baking the dish is inverted onto a serving plate and the potatoes turned out. The resulting potato “pie” is brown and crisp on the outside and soft and butter on the inside. I found this recipe in Bon Appetit and instead of a huge potato cake (which sounds amazing), these pommes Anna are mini and perfect for a large brunch gathering or even portion control ha!

Mini Pommes Anna

Adapted from Bon Appetit

1 stick unsalted butter

3 tbsp dried thyme (or 2 sprigs fresh thyme)

1 garlic clove, minced

1¾ pounds small waxy potatoes (such as Yukon Gold)

2 tsp kosher salt

Freshly ground black pepper

Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Drizzle 1/2 teaspoon butter into bottom of each cup. Add thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

Breakfast in Bed(stuy) / Mini Herbed Pommes Anna

Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

Breakfast in Bed(stuy) / Mini Herbed Pommes Anna

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.

Breakfast in Bed(stuy) / Mini Herbed Pommes Anna

Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment.

Breakfast in Bed(stuy) / Mini Herbed Pommes Anna

Increase heat to 425°. Bake until bottoms and edges are golden and crispy, 25-30 minutes.

Breakfast in Bed(stuy) /  Omelet with Tomatoes and Goat Cheese with Mini Herbed Pommes Anna

And there you have it, a French inspired brunch!

Sunday Brunch: Omelet with Tomatoes and Goat Cheese with Mini Herbed Pommes Anna
 
Author:
Ingredients
  • 1 stick unsalted butter
  • 3 tbsp dried thyme (or 2 sprigs fresh thyme)
  • 1 garlic clove, minced
  • 1¾ pounds small waxy potatoes (such as Yukon Gold)
  • 2 tsp kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Drizzle ½ teaspoon butter into bottom of each cup.
  2. Add thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
  3. Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
  4. Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
  5. Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment.
  6. Increase heat to 425°. Bake until bottoms and edges are golden and crispy, 25-30 minutes.
 

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